summer butter

so this is actually part one of a two-parter.  i’ve been drooling over this rhubarb slice from two spoons blog for months now.  i had some peaches that were rapidly ripening so i thought i’d make some peach bars instead.  but as it turns out the peach puree is delicious on its own as a spread or butter.  it’s apple butter’s younger, cooler sister.   and it’s seriously the most adorable color with those tiny vanilla freckles.  (i’m not hating on apple butter here.  if i were a butter sibling i’d totally be the apple)

i want to put it on everything…english muffins, toast, peanut butter sandwiches, oatmeal, a spoon.  but later this week you’ll see it on a spiced bed of oatmeal and butter and cut into squares.

and it’s really easy.  start with 2 1/2  c. cubed peaches (i didn’t quite have enough so i also used some plums)

then stir in 1/2  c.  each of honey and sugar.  scape seeds from 1/2 of a vanilla bean.  throw the pod in too.

simmer for about 15-20 minutes while smooshing with your spoon.  puree in a blender or food processor until it looks like this:

an emulsion blender might work too.

now go ahead and sample it on all kinds of things, examples mentioned above.  just reserve 1 cup of this for the bars.

vanilla bean peach butter

makes 1 1/2 cups

2 1/2  c.  cubed peaches (or other stone fruit)

1/2  c.  honey

1/2  c.  sugar

1/2 vanilla bean, split and scraped

-combine all ingredients in small saucepan over medium-low heat.  simmer 15-20 minutes, until fruit is cooked and has begun breaking down.

-cool slightly.  puree in food processor, blender or with emulsion blender.

-store in refrigerator (i’m sure how long this would keep.  i would imagine at the very least a week)

6 thoughts on “summer butter

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